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Friday, December 2, 2011

Eggplant In Spicy Sauce/Gravy

Eggplant, aubergine and brinjal are all from the same family, the deep/light purple glossy veg/fruit is like a customary addition for the curries I make (Assam Curry Fish, Indian Vegetable Curry & Indian Fish Curry). Because eggplant is affordable, I tend to buy quite often, in fact, at least one a week, but instead of replicating the same type of dish, (Curry Mee Vegetarian & Green Fish Curry), today it is a spicy-tangy vegetarian side dish - eggplant cooked with cherry tomatoes, dried red chillies and spices.

Ingredients

1 large (about 200g) eggplant - cut in two and then into 1/2 inch length

I usually have eggplant with italian sauce, but it is not really cooked in the manner you have above. I am interested in tasting of all the spices in the recipe infused with the eggplant, so it is well worth a try. Thanks for sharing.

When I was young I was forced to eat eggplant and disliked it in anything except moussaka. Now That I'm older, I love it. Spicing it up like this would be outstanding. Many thanks for sharing the recipe.

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Nava K

Life is not style. But sure, I have my own style and I write in my style about LIFESTYLE!! For enquiries, food reviews, product reviews, advertorial, sponsorships, event or media invitations etc, please email at: krishnan.nava@gmail.com